Est. in a home kitchen
Good food,
written down properly.
A warm little kitchen library — recipes written the way you'd actually cook them, with proper timings, scalable quantities, and a print or PDF copy whenever you want one.
Class complete
Let's Get Baked with Jananet
The sourdough masterclass has wrapped. Click through for the bread, focaccia, and starter recipes from the day.
Fresh from the shelf
Recipes to start with
Jananet's Sourdough Bread
The loaf we make at the masterclass
A proper naturally-leavened loaf with a crackly crust and open crumb. Most of the work is waiting, and the dough is far more forgiving than it looks.
Jananet's Focaccia
Dimpled, golden, and decorated however you like
A soft, olive-oil-rich sourdough focaccia with a crisp bottom and a pillowy middle. A long cold ferment does the flavour work, and the top is yours to decorate.
Sourdough Discard Crackers
The best possible use for the bit you'd throw away
Thin, snappy crackers made from starter discard in about half an hour. Brilliant on a cheese board, and they solve the guilt of feeding a starter.
Scale the batch
Doubling a loaf shouldn't mean doing sums with floury fingers. Change the batch size and every quantity follows.
Tick off as you go
Steps stay checked while you work, so you always know where you were when the timer went off.
Take it with you
Every recipe exports as a printable PDF or a recipe card image — for the fridge door, or for sending on.